Jew’s Mallow with Cardamom Chicken

Name: Jew’s Mallow with Cardamom Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 1 bay leaf; 85 ml/2¾ fl oz/generous ⅓ cup cider vinegar; Vermicelli Rice; ½ tsp ground allspice; 3 handfuls of coriander/cilantro leaves, finely chopped; 500 g/1 lb 2 oz chicken breasts, thighs and legs; salt and freshly ground black pepper; 1 cinnamon stick; 5 whole cardamom pods, crushed; 1 onion, halved; 1 kg/2 lb 4 oz fresh or frozen, defrosted, Jew’s mallow leaves or spinach leaves, chopped; 2 large shallots, finely chopped; 2 toasted medium-large loaves of bought Arabic bread, each about 30 cm/12 in in diameter, crumbled; ½ red onion, finely chopped; 10 garlic cloves; 1 whole nutmeg 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

In Arabic, mloukhieh means “of the kings”, which refers to the dish as well as the Jew’s mallow leaves that are used. The sweet-scented cardamom, along with the allspice, lends heart-warming flavours to this regal dish. If you can’t find fresh Jew’s mallow, frozen leaves work just as well, or you can use spinach instead.

Ingredients

500 g/1 lb 2 oz chicken breasts, thighs and legs
5

Main course

Method

Put the chicken, cardamom pods and seeds, cinnamon stick, bay leaf, onion, 1 of the garlic cloves, the nutmeg and 750 ml/26 fl oz/3¼